基于质量功能展开(QFD)理论的菊花露酒产品研发  

Research and Development of Chrysanthemum Wine Based on Quality Function Deployment(QFD)Theory

作　　者：石潇瀑 邵陶陶 SHI Xiaopu;SHAO Taotao(College of Biology and Food Engineering,Fuyang Normal University,Fuyang 236037,China)

机构地区：[1]阜阳师范大学生物与食品工程学院,安徽阜阳236037

出　　处：《青岛农业大学学报(自然科学版)》2025年第1期45-49,共5页Journal of Qingdao Agricultural University(Natural Science)

基　　金：阜阳师范大学人才项目博士科研启动经费“阜阳师范大学人才项目(博士科研启动经费)菊花露酒的研制”(2020KYQD0013);阜阳师范大学教学研究项目“以学为中心《食品质量管理学》教学改革与实践”(2021JYXM0026);阜阳师范大学一流本科课程食品质量管理学建设项目(2021YLKC0006)。

摘　　要：菊花露酒,以不同类型的菊花和酒基配制而成。菊花露酒在我国历史悠久。然而,时代发展,顾客对菊花露酒的需求呈现多样化、个性化的特点,传统的菊花露酒不能满足现阶段顾客的需求。根据质量功能展开(QFD)理论,可以把顾客需求向产品关键工艺设计转化。通过QFD,将顾客对菊花露酒产品的功能需求、社交需求和经济需求层层分析,构建菊花露酒的质量屋(HOQ)。分析得出,满足年轻一代对菊花露酒的需求是提高产品满意度的重点改进方向,在研发的关键工艺设计中,酒基种类、调味和菊花添加量是首要的关键工程技术措施。通过QFD,把不同顾客对菊花露酒的直接需求转化为产品设计过程的技术要求,为生产工艺提出了切实可行的参考,为保证菊花露酒研发能满足顾客要求提供了保障,同时为食品新产品的研发提供思路和借鉴。Chrysanthemum wine,made of different types of chrysanthemum and wine base,has a long history in China.However,with the development of time,customers'demand for chrysanthemum wine is diversified and personalized,and traditional chrysanthemum wine can't meet the needs of customers at this stage.Quality function deployment(QFD)theory provides a means of translating customer requirements into the appropriate technical requirements.In this study,the functional requirements,social requirements and economic requirements of customers for chrysanthemum wine products were analyzed via QFD,and the house of quality(HOQ)of chrysanthemum wine was constructed.The analysis shows that meeting the young generations'demand for chrysanthemum wine is one of the key strategies to improve the product satisfaction.In the key product design and engineering process,the type of wine base,seasoning,and the amount of chrysanthemum addition are the primary key points.Through QFD,the direct demand of different customers for chrysanthemum wine is transformed into the technical requirements of product design process,which puts forward practical requirements for the production process,provides a guarantee for ensuring that the research and development of chrysanthemum wine can meet the requirements of customers,and provides ideas and references for the research and development of new food products.

关 键 词：质量功能展开 质量屋 菊花露酒 顾客需求 食品研发 关键质量特性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]